Ingredients

Preparation

Whip 1 cup of cream and a pinch of salt in a cold metal bowl. To get the best results, place the bowl and beaters in a freezer for at least 1 hour before using. To make filling: With an electric mixer, blender, or food processor with the S-blade in place, combine the cream cheese, vanilla, Splenda and peanut butter. Gently fold into whipped cream until completely mixed. (Add the peanut butter mixture to the whipped cream, not vice versa.) Pour mixture into a low carb pie shell and refrigerate for 2 hours.

Additional notes

Variation: George says he also serves this filling in dessert dishes as a peanut butter mousse.